Huse Recipe is it Anyway?

Tahini

2011-08-20T07:15:00.000-07:00

(to use in Hummus)

1 cup sesame seeds

1/3-1/2 cup vegetable oil

1/4 tsp sesame seed oil

pinch kosher salt

Oven at 350 degrees, bake seeds for 5-10 minutes, tossing occasionally

After seeds are cooled, add the oils and seeds to the food processor and pulse to achieve desired consistency.

Hummus

2011-08-20T07:12:00.001-07:00

Ingredients:

2 cups garbanzo beans - drained - reserve liquid

1/3 c tahini

1/4 c lemon juice

1 tsp salt

2 cloves garlic

1 Tbsp olive oil

Dress with:

a pinch of paprika

1 tsp fresh parsley

Directions:

Put all ingredients in food processor, pulse and add lemon juice or oil to achieve desired consistency.

Serve with homemade baked pita chips

Spicy Salsa

2011-08-20T07:07:00.001-07:00

Ingredients

2 (14.5 oz) cans stewed tomatoes (or I used tomatoes from my garden and stewed those)

-side note: make sure to get rid of all the juice and seeds, or the consistency might be too thin

1/2 onion, finely diced

2 cloves of garlic

1/2 lime, juiced

1 teaspoon salt

fresh cracked pepper to taste

3/4 teaspoon crushed red pepper flakes

3/4 teaspoon cumin

1/2 teaspoon cayenne pepper

3/4 teaspoon chili powder

1 Tbsp Sriracha (or other hot chili sauce)

2 fresh jalepenos, chopped and seeded

3 Tbsp chopped fresh cilantro (I omitted this and it was delish!)

Directions
Place all ingredients into the food processor and pulse until you reach desired consistency.

Broccoli Salad

2011-08-20T06:58:00.000-07:00

1 head broccoli (cut into bite-sized pieces)

6-8 slices bacon - turkey bacon works too (cooked and crumbled)

1/2 cup chopped red onion

1/2 cup golden raisins

8 oz sharp cheddar chunks (your preferred size)

1 cup mayo (not Miracle Whip)

1/2 c halved cherry tomatoes

2 Tbsp. white vinegar

1/4 cup sugar

salt and pepper to taste

Make dressing with vinegar, sugar, salt and pepper and toss over all ingredients. When well-coated, refrigerate or serve immediately.

Italian Market Meat Loaf

2011-06-21T18:39:00.000-07:00

1 package (3 ounces) sun-dried tomatoes (dry-pack)
2 1/2 pounds 99 % lean ground turkey breast
1 cup chopped onion
1 cup fine bread crumbs made from Italian bread
1/2 cup grated fresh parmesan cheese
1/4 cup snipped fresh Italian parsley
1 can (8 ounces) tomato sauce, divided
1 egg
2 garlic cloves, pressed
2 Tbsp Italian seasoning
1 tsp salt
1/4 tsp ground black pepper
1/4 cup red currant jelly, melted

1. Preheat oven to 375 degrees. Cover sun-dried tomatoes with boiling water; let stand 10 minutes. Drain; coarsely chop.

2. Place turkey in large bowl. Chop onion, grate bread into fine crumbs, grate parmesan cheese. Add tomatoes, onion, bread crumbs, parmesan cheese, parsley, 1/2 cup of the tomato sauce, egg, garlic, seasoning, salt and black pepper to turkey. Mix lightly but thoroughly. Shap meat mixture into loaf pan. Bake 1 hour.

3. Place jelly in microwave, uncovered, on high, 30-45 seconds or until jelly is melted and smooth, stirring after each 15-second interval. Stir in remaining tomato sauce; spoon over meat loaf. Bake an additional 10 minutes or until meat is no longer pink in center of loaf and internal temperature reaches 160 degrees.

Remove meat loaf form pan to serving platter; let stand 10 minutes before slicing.

Yields: 10 servings

...page 71 of The Pampered Chef "It's Good For You" cookbook.

Hummus

2011-06-21T18:32:00.000-07:00

2 cups garbanzo beans; drained, reserve liquid
1/3 cup tahini (recipe for homemade tahini below)
1/4 cup lemon juice
1 tsp salt
2 cloves garlic
1 Tbsp olive oil (not EVOO) or vegetable oil

Combine all ingredients together in a food processor and mix to desired consistency.

Sprinkle a pinch of paprika and fresh parsley on top, if desired.

Homemade Tahini
1 cup sesame seeds
1/3-1/2 cup vegetable oil
1/4 tsp sesame seed oil
pinch kosher salt

Toast sesame seeds in the oven for 5-10 minutes on 350 degrees. Toss regularly.

Combine all ingredients in food processor until creamy and pourable.

California Wraps

2011-06-12T11:39:00.000-07:00

1 large tomato, seeded and diced
6 tablespoons thinly sliced green onions with tops
1 medium ripe avocado, seeded
1 tablespoon reduced-fat sour cream
1/2 teaspoon lemon juice
1/8 teaspoon salt
6 (8 in) fat-free flour tortillas
6-12 large lettuce leaves
8 ounces thinly sliced reduced-fat deli smoked turkey
1 package (4 ounces) salad sprouts
6 tablespoons shredded reduced-fat cheddar cheese

1. Dice tomato and slice green onions. Cut avocado in half lengthwise; remove seed and cut flesh away from skin. Place avocado in bowl, mash. Stir in sour cream, lemon juice and salt.

2. Top each tortilla with a level scoop of avocado mixture; spread to within 1/4 inch of edge . Cover with one or two lettuce leaves, pressing lightly. Place one slice turkey over lettuce. Top evenly with 1/2 cup salad sprouts; sprinkle with 2 tablespoons tomato and 1 tablespoon each green onion and cheese.

3. Roll up each tortilla lightly. Cut each wrap diagonally in half.

Yield: 6 sandwiches

...from page 42 of "The Pampered Chef's It's Good For You cookbook.

Inside Out Chocolate Bundt Cake

2011-05-29T19:26:00.001-07:00

1 (4oz) pkg chocolate instant sugar free pudding/pie filling mix
1pkg devil's food or chocolate cake mix
1 3/4 milk
1 (12oz) pkg semi-sweet chocolate chips
2 eggs
1c chopped pecans (optional)

combine pudding mix, cake mix, chocolate chips, milk and eggs in a very large bowl. (I just dump it all in kitchenaid mixer)
mix by hand until blended - about 2min fold in pecans
bake in greased bundt pan in preheated 350 degree oven for 50-55min, or until cake springs back when lightly pressed with finger.
cool for 30 min in pan, then remove
this cake doesn't need frosting, I justsprinkle powdered sugar and cocoa on top.
it would be fun to drizzle chocolate on plate.

submitted by Katie Krynicki

Thanks, Katie - can't wait to try it!!!

Featherlite Scones

2011-04-29T20:23:00.000-07:00

3 c flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c cold butter
1 egg
1 c vanilla yogurt
1/2 tsp vanilla extract
2 tsp milk
sugar

1. In a bowl; combine flour, baking powder, baking soda, and salt. Cut in butter until it makes course crumbs.

2. Stir in egg, yogurt and vanilla until just combined.

3. Turn onto floured surface; knead 6-8x

4. Roll into 9" circle, cut into 8 wedges.

Place on ungreased baking sheet. Brush tops with milk, sprinkle with sugar.

425 degrees
12-15 minutes or until golden brown

Teriyaki Pork Stir-Fry

2011-04-29T19:29:00.000-07:00

2/3 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 teaspoons peeled, finely chopped fresh gingerroot
2 garlic cloves, pressed
1/4 teaspoon crushed red pepper flakes
1 pound boneless pork loin chops, cut into 1/8" strips
2 cups uncooked instant whole grain brown rice
1 medium red bell pepper, cut into 1/4" strips
6 ounces fresh snow peas, trimmed
1 bunch green onions with tops, cut into 1" pieces (about 6-8)
1 teaspoon sesame oil, divided
1 can (8 ounces) bamboo shoots, drained

1. In small bowl, combine soy sauce, brown sugar and cornstarch; whisk until blended. Finely chop gingerroot. Add gingerroot, garlic and red pepper flakes to soy sauce mixture.

2. Cut pork into 1/8" thick strips. Add pork to soy sauce mixture; toss to coat. Cover; refrigerate 15 minutes to marinate.

3. Meanwhile, cook rice in small saucepan according to package directions. Cut bell pepper into 1/4" strips; trim snow peas and cut green onions into 1" pieces.

4. Heat 1/2 teaspoon of the oil in a skillet over high heat until hot. Remove pork from marinade; add to skillet, reserving marinade. Stir-fry 1-2 minutes or until pork is no longer pink. Remove from skillet; keep warm.

5. Heat remaining 1/2 teaspoon oil in same skillet. Add bell pepper, snow peas and green onions. Stir-fry 2-3 minutes or until vegetables are crisp-tender. Return pork to skillet. Stir in reserved marinade and bamboo shoots. Bring to a boil. Cook and stir 1 minute or until sauce is thickened. Serve over rice.

Yields: 6 servings

Page 68 of the Pampered Chef, It's Good For You cookbook.

Greek Lemon Chicken Soup

2010-11-14T16:42:00.000-08:00

This soup typically uses eggs to thicken the broth. It's lightened up here by using fat-free cream of chicken soup, but to make it gluten-free, use the eggs!

Ingredients:

2 cups chopped cooked chicken (I usually just boil mine)
2 medium carrots, coarsely chopped
1/2 cup chopped onion
1-2 lemons (I use 1/4 cup of lemon juice, because I may or may not be lazy)
2 tablespoons snipped fresh parsley
1 garlic clove, pressed (I use 1 Tbl minced garlic from a can - again, the lazy)
1 can (10 3/4 oz) 98% fat-free reduced-sodium condensed cream of chicken soup (I use two)
3 cans (14 1/2 oz ea) 100% fat-free chicken broth (I use the equivalent amount of bouillon
cubes - no sodium!)
1/4 teaspoon ground black pepper
2/3 cup uncooked long-grain white rice (I use 1 cup uncooked brown rice then cook it following
package directions before I add it to the soup)

1. Chop chicken, carrots and onion. Zest one lemon to measure 1 tsp zest. Finely snip zest. Juice lemons to measure 1/4 cup juice. Snip parsley; set aside.

2. Heat a 4qt pot over medium heat until hot. Lightly spray with nonstick cooking spray. Add carrots, onion and garlic; cook and stir 2 minutes. Stir in chicken, lemon zest, lemon juice, soup, chicken broth, and black pepper; bring to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.

Yield: 8 servings

page 35 of The Pampered Chef "It's good for you" cookbook.

Chicken Tortilla Soup

2010-08-23T16:12:00.000-07:00

lb cooked chicken, shredded or cubed

1-15 oz can diced tomatoes or tomato sauce (whichever you prefer)

1 med onion, chopped

1-4 oz can green chiles

2 cloves garlic, minced

1 cup water

1-14.5 oz can chicken broth

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/4 tsp black pepper

1 bay leaf

1 can sweet corn

1 Tbsp fresh cilantro, chopped

7 corn tortillas

EVOO (extra virgin olive oil)

Combine all ingredients in a crock pot except the tortillas and oil and cook on high for 3-4 hours.

Brush the tortillas lightly with oil, cut into strips, and salt. Bake in the oven on 400 degrees F for 7-10 min or until golden brown and crispy.

Garnish soup with shredded cheese, tortilla strips, and sour cream (optional).

Sweet Potato Muffins

2010-03-25T17:53:00.001-07:00

1 cup cubed sweet potato
1 1/2 cups self-rising flour
1 cup sugar
3/4 tsp ground cinnamon
dash salt
3/4 cup vegetable oil
2 eggs
1/2 cup chopped pecans

1. In saucepan, cook sweet potatoes in small amount of boiling water for 20-25 minutes or until tender. Drain and mash.

2. Preheat oven to 350 degrees. Line 12 muffin cups with paper bake cups; set aside. In luarge bowl, combine sweet potato, flour, sugar, cinnamon, and salt. Add oil and eggs. Mix until just combined. Stir in pecans.

3. Spoon batter into prepared muffin cups, filling each 3/4 full. Bake for 20-25 minutes or until light brown and centers spring back when lightly touched. Cool in muffin cups on wire rack for 5 minutes. Remove muffins from pans. Serve warm.

Makes 12

page 51 from Wal-Mart's Family Cookbook 2005

Stuffed Pork Chops

2010-03-15T08:41:00.000-07:00

2 Tbsp olive oil, divided
2 leeks, white part only, rinsed and chopped (you could also use white onions)
1 McIntosh or Granny Smith apple, cored and diced
2 tsp dried oregano
1/2 tsp dried rosemary
salt and pepper
4 (5oz) boneless pork chops, about 1" thick, trimmed of fat

Preheat oven to 400 degrees F. Heat 1 Tbsp of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden. Add oregano, rosemary, and salt and pepper, to taste and stir to coat. Remove from heat.

Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.

Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on one side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.

Serves 4

* Weight Watchers Core meal
* Adapted from Quick Fixes with Robin Miller, Food TV

Flourless Chocolate Hazelnut Cake

2010-03-08T06:18:00.000-08:00

1 cup hazelnuts (filberts)
1 1/4 cup sugar
8 oz semisweet chocolate, chopped
4 Tbsp butter or margarine
5 large eggs
3/4 cup heavy or whipping cream

1. Prepare cake; preheat oven to 350 degrees. Lightly grease 9-inch springform pan. Line bottom with waxed or parchment paper; grease paper.

2. Place hazelnuts in 15 1/2" by 10 1/2" jelly roll pan. Bake 10-15 minutes or until toasted and fragrant, shaking pan occasionally. Remove pan from oven. Wrap hot hazelnuts in clean cloth towel; with hands, roll hazelnuts back and forth until as much skin as possible rubs off. Cool nuts completely.

3. In food processor with knife blade attached, place 3/4 cup nuts and 1/4 cup sugar; pulse until finely ground. With chef's knife, roughly chop remaining nuts; set aside separately.

4. In 3-quart saucepan, melt chocolate and butter on medium-low, stirring occasionally. Meanwhile, in large bowl, with mixer on medium-high speed, beat eggs and 1/2 cup sugar 7 minutes or until tripled in volume. With rubber spatula, fold in chocolate mixture, then fold in ground-nut mixture. Pour batter into prepared pan and bake 35 minutes or until top is dry and cracked and toothpick inserted in center comes out slightly wet. Cool in pan on wire rack 10 minutes. Remove side of pan and cool 30 minutes longer on wire rack.

5. Meanwhile, prepare praline. Line 9-inch cake pan with foil. In pan, spread reserved chopped hazelnuts in single layer. In 12-inch skillet, spread remaining 1/2 cup sugar in even layer. Cook on medium-high 3 to 5 minutes or until sugar is melted and golden amber, swirling sugar in pan to cook evenly. (Do not stir). Immediately drizzle melted sugar over nuts in pan to coat evenly. Cool praline completely in pan. When cool and hardened, break into 12 large pieces. While praline cools, in large bowl, with mixer on medium speed, beat cream until soft peaks form, 3 to 5 minutes.

6. To serve, cut cake and divide slices among serving plates. Top each slice with dollop of whipped cream and shard of hazelnut praline.

From Good Housekeeping January 2010, page 157

Oatmeal-Chocolate Chip Cookie Pizza

2010-03-08T06:15:00.000-08:00

3/4 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
6 Tbsp butter or margarine
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup old-fashioned oats
3/4 cup semisweet chocolate chips
1/2 cup walnuts, chopped

1. Preheat oven to 375 degrees. Line large cookie sheet with parchment paper. On sheet of waxed paper, mix flour, baking soda and salt until well-blended.

2. In 3-quart saucepan, melt butter on low. Remove pan from heat; with wire whisk, stir in brown sugar and granulated sugar until blended. Whisk in egg and vanilla extract. With wooden spoon, stir in flour mixture, then oats, chocolate chips and walnuts until combined.

3. Spoon batter into center of prepared cookie sheet. With spatula, spread batter to an even 8-inch round. Bake 18 minutes, or until cookie is golden brown. Let cool on cookie sheet on wire rack 15 minutes. Transfer to cutting board lined with waxed paper; cut cookie into 12 wedges and serve warm.

From Good Housekeeping January 2010, page 158

Ice Cream Toppers

2010-03-08T06:04:00.000-08:00

Hot Fudge Sauce

4 oz unsweetened chocolate
3/4 cup heavy or whipping cream
1/2 cup sugar
3 Tbsp light corn syrup
2 Tbsp butter (no substitutions)
1/4 tsp salt
1 tsp vanilla extract

1. Chop chocolate. In 2-quart sauce-pan, combine cream, sugar, syrup, butter, salt, and half of chocolate. Heat on medium 5 minutes or until bubbles form at edge, stirring with wire whisk. Reduce heat to low; simmer 10 minutes, whisking often.

2. Remove from heat. Whisk in vanilla and remaining chocolate until mixture is smooth. Cool 5 minutes or until thickened slightly, whisking often. Serve warm over ice cream.

Apple-Rum Sauce

1 large Granny Smith apple
1 large Fuji or Gala apple
4 Tbsp margarine or butter
1/3 cup packed light brown sugar
1 Tbsp rum

Peel and core apples, then cut each into 1/4-inch-thick-slices. In 12-inch skillet, melt margarine on medium. Add apples and cook 7 minutes or until tender, stirring occasionally. Add sugar and cook 2 minutes or until sugar melts, stirring occasionally. Stir in rum and simmer 1 minute. Remove from heat and cool 5 minutes. Serve warm over ice cream.

Pineapple-Lime Sauce

1/3 cup sugar
1 small ripe pineapple (3 1/2 lbs), peeled, cored and cut into 1/4" cubes (4cups)
1 cinnamon stick
1/8 tsp salt
1 lime

1. In 12-inch skillet, spread sugar in even layer. Cook on medium-high 5 minutes or until deep amber-brown, swirling sugar in pan to cook evenly. (Do not stir). Carefully add pineapple, cinnamon, and salt; caramel will bubble and harden. Cook on medium 10 minutes (caramel will melt again) or until pineapple is tender and golden brown, stirring occasionally. Remove from heat.

2. Let stand 10 minutes. Discard cinnamon stick. From lime, finely grate peel directly into pineapple mixture; stir to combine. Serve warm over ice cream.

From Good Housekeeping, January 2010 page 162

Roasted Chicken with Tomatoes and Olives

2010-03-08T06:00:00.000-08:00

Serves 4

1 lemon
2 pints grape tomatoes
1 head garlic, cloves separated
1 cup pitted kalamata olives, halved
8 sprigs fresh thyme
2 tablespoons olive oil
1 3-pound chicken, cut into 8 pieces
Kosher salt and black pepper
1/2 cup dry white wine
1 small loaf country bread, warmed (optional)

* Heat oven to 425 degrees. Using a vegetable peeler, remove strips of zest from the lemon (reserve the lemon).

* In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 Tbsp of the oil

* Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining Tbsp of oil. Season the chicken and vegetables with 3/4 tsp salt and 1/2 tsp pepper. Roast until the chicken is cooked through, 35-40 minutes

* Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any buts stuck to the pan. Serve the chicken and vegetables with the pan juices and bread (if using).

From Real Simple March 2010, page 191

Favorite Banana Pecan Bread

2010-02-23T14:09:00.000-08:00

I've tried many recipes and this one is THE BEST!!! No joke! Try it!

Favorite Banana Pecan Bread

Ingredients:

4 eggs, beaten
2/3 cup buttermilk (OR 2/3 cup milk with 1 1/2 Tbsp vinegar added...let it set a couple of minutes until it starts to curdle)
2 cups vegetable oil
2 - 2 1/2 cups mashed bananas (use the ripest bananas you can find)
2 tsp vanilla
3 cups white sugar
~
3 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 to 1 1/2 cups coarsely chopped pecans (optional)

Directions:
* Preheat oven to 325 degrees. Spray 2 loaf pans with non-stick spray coating and lightly flour.
* In a bowl, add the cup of milk, soda and baking powder...it will start to foam. This works really well if you use the vinegar method to sour the milk
* Blend together the eggs, buttermilk (or soured milk), oil, vanilla and bananas.
* Add the sugar, flour and salt. When well-blended, stir in the pecans.
* Pour into prepared loaf pans and bake from 60-70 minutes until a tooth pick inserted comes out clean.

I wish I could give credit where credit is due, but I have this recipe printed out and have NO idea where I got it! When I figure it out, I'll link it here!!

Crockpot Tamale Pie

2010-02-18T16:20:00.000-08:00

(From crockpot365.blogspot.com)

Cornbread Topping:

3/4 cup cornmeal
1 1/4 cup flour
1/4 cup sugar
1 t. baking powder
1 cup milk
1 egg
2 T. oil

Filling:

1 can drained and rinsed black beans
1 can fire-roasted tomatoes
1 can drained corn
1 T chili powder
1 t. cumin
1 t. onion powder (or 1/4 cup fresh)
1/2 cup shredded cheese (like cheddar)

Spray your crockpot with Pam. Add filling ingredients and stir well.

Mix together topping in a small bowl. Pour evenly over filling.

Cover and cook on low for 4-6 hours, or high for 2-4 (mine usually finishes in just under 4 on high).

Serve with salsa and sour cream.

*You can also add browned ground meat to this if you want to bulk it up a little. I like it the way it is though, and even my carnivorous husband enjoys it! :)

Chili

2010-02-18T16:18:00.001-08:00

Here is my basic recipe-- no real measurements, just to taste.

crushed tomatoes
diced tomatoes
ground beef
diced peppers
diced onions
beans (kidney, navy, garbanzo, black...whatever you want!)
cumin
chili powder
salt to taste

Brown beef together with peppers and onions. Drain fat. Combine in crockpot with the other ingredients. Cook on low all day. Serve with cornbread or corn chips, sour cream, cheese, etc...yum!

Cheesy Crockpot Potato and Corn Chowder

2010-02-18T16:16:00.001-08:00

**Warning: this is not a healthy recipe due to Velveeta, but it's yummy!**

Ingredients:
2 T butter
1 cup chopped celery
1 cup chopped onion
3 cups broth
3 cups peeled and cubed potatos
1 (15 ounce) can whole kernel corn (drained)
1 (4 ounce) can diced green chiles (you can leave these out if you aren't crazy about chile peppers. They do add a lot of flavor!)
1 (2.5 ounce) package country-style gravy mix
2 cups milk
1 cup Velveeta, cubed

Directions:
Saute celery and onion in butter till lightly browned and tender. Add to crockpot with broth and potatos. Cook 4-5 hours on low. Add corn, chiles, milk, gravy mix and cheese. Stir well. Cook on high for one more hour. Enjoy with biscuits!

Pumpkin Pancakes

2010-02-18T16:12:00.000-08:00

2 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups milk
1 cup pumpkin puree
2 eggs
2 tablespoons vegetable oil
2 tablespoons vinegar
1 teaspoon vanilla

Combine flour, sugar, baking powder, baking soda, spices and salt in small bowl. Set aside. In large mixing bowl, beat eggs. Add milk, pumpkin, oil, vinegar, and vanilla. Add dry mixture to wet slowly. Stir until well-mixed. Pour batter on griddle in 1/4 cup amounts for pancakes.

Top with whipped cream, cinnamon sugar, etc.

Fruit Salsa Recipe

2010-01-25T07:50:00.001-08:00

fresh strawberries
kiwis
1 can peaches
1 apple
lime juice
2 tsp. sugar
1 bag cinnamon pita/tortilla chips

Chop fruit and mix together. Sprinkle with sugar. Add lime juice. Cover and refrigerate at least an hour. Serve with cinnamon chips.

Green Bean Alfredo with Cheese Ravioli

2009-09-13T17:24:00.000-07:00

1 (1-pound) package frozen cheese-filled ravioli
3 Tbsp butter or margarine
1 pound fresh green beans (I used canned and it tasted delish)
2 garlic cloves, pressed
1/2 tsp chopped fresh rosemary
1 1/2 cups whipping cream
3/4 cup dry white wine or chicken broth
3/4 tsp freshly ground pepper (this seemed a bit too much, so I sprinkled pepper to taste)
1/4 cup (1 ounce) shredded Parmesan cheese

* Cook pasta according to package directions; keep warm.
* Melt butter in a large nonstick skillet over medium-high heat; add green beans, garlic and rosemary, and saute 6 minutes or until beans are crisp-tender. Remove mixture and set aside.
* Add whipping cream to skillet, and bring to a boil, stirring constantly. Cook, stirring constantly, 10 minutes.
* Return green bean mixture to skillet; add wine and pepper and cook 5 minutes. Stir in 2 Tbsp cheese. Serve over ravioli, and sprinkle evenly with remaining 2 Tbsp cheese.

Yield: 6 servings

courtesy of Southern Living Our Readers Top-Rated Recipes

Sweet Potato Biscuits

2009-09-13T17:20:00.000-07:00

1 (1/4-ounce) envelope active dry yeast
1/4 cup warm water (100 to 110 degrees)
1 (15-ounce) can sweet potatoes in syrup, drained and mashed
1/2 cup butter or margarine, softened
1/2 cup sugar
1 tsp salt
2 1/2 cups all-purpose flour
1 tsp baking powder
Melted butter

* Combine yeast and 1/4 cup warm water; let stand 5 minutes.
* Stir together sweet potatoes and butter, blending well. Stir in sugar and salt; add yeast mixture, stirring until smooth.
* Combine flour and baking powder; gradually stir into potato mixture until blended. Lightly knead until dough holds together.
* Shape dough into a ball; place in a buttered mixing bowl. Brush top with melted butter. Cover and let rise in a warm place (85 degrees), free from drafts, 2 1/2 hours or until doubled in bulk.
* Punch dough down, and turn out onto a floured surface. Roll dough to a 1/2-inch thickness, cut with a 2-inch round cutter and place on greased baking sheets. Cover and let rise in a warm place, free from drafts, 2 hours or until doubled in bulk.
* Bake at 400 degrees for 12 minutes or until golden.

Yield: 34 biscuits

courtesy of Southern Living Our Readers Top-Rated Recipes

Smoked Gouda Grits

2009-09-13T17:05:00.000-07:00

6 cups low-sodium chicken broth or water
2 cups milk
1 tsp salt
1/2 tsp white pepper
2 cups uncooked quick-cooking grits
1 2/3 cups shredded smoked gouda cheese
3 Tbsp unsalted butter

* Bring first 4 ingredients to a boil in a medium saucepan, and gradually whish in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted.

Yield: 6-8 servings

Goes great with Grilled Maple Chipotle Pork Chops!!!

courtesy of Southern Living Our Readers Top-Rated Recipes

Grilled Maple Chipotle Pork Chops

2009-09-13T16:58:00.000-07:00

1/2 cup barbecue sauce (I'm a sucker for Maulls Sweet & Smoky)
1/2 cup maple syrup
2 chipotle peppers in adobo sauce, seeded and minced (you can find this in the "Latin Foods" section of your grocery store)
1 tsp adobo sauce from can
6 (1 1/4 inch thick) bone in pork loin chops
1 tsp salt
1 tsp pepper

* Whisk together first 4 ingredients and set aside
* Sprinkle pork chops evenly with salt and pepper
* Grill, covered with grill lid, over medium-high heat (350-400) 20 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees, turning once. Baste with half of sauce mixture the last 5 minutes of cooking or when meat thermometer registers 145 degrees. Let pork stand until thermometer registers 160 degrees.
* Plate pork chops and drizzle evenly with remaining barbecue sauce mixture

Yield: 6 servings

Goes great over Smoked Gouda Grits and with Sweet Potato Biscuits, or with Green Bean Alfredo with Cheese Ravioli.

courtesy of Southern Living Our Readers Top-Rated Recipes

Double Chocolate Malt Shop Cupcakes

2009-02-02T06:01:00.001-08:00

Oh my deliciousness, this was the MOST fantastic cupcake I've ever had. Now, don't get me wrong, I'm not a cupcake connoisseur, either. And maybe this is the first cupcake I've made from (or had) from scratch? I don't know, but it was awesome!

I saw it on the Food Network's Ultimate Recipe Showdown and had to try it. Glad I did. My waistline probably isn't, though.

As you can tell, I'm definitely not the master of the frosting!

Double Chocolate Malt Shop Cupcakes

For cupcakes:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole milk
2/3 cup malted milk powder (recommended: Carnation brand)
1/2 teaspoon espresso powder
2/3 cup canola oil
2 large eggs
2/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips

For buttercream:

4 1/2 cups confectioners' sugar
1 1/2 cups unsalted butter, softened
1 tablespoon vanilla extract
3 to 4 tablespoons whipping cream
2/3 cup tart cherry preserves
Malted milk balls or maraschino cherries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with paper liners.

In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended.

In a medium bowl, whisk together the milk, malted milk powder, and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixture and beat until smooth. Add the sour cream and vanilla and beat until well combined. Stir in the miniature chocolate chips.

Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.

While the cupcakes bake, prepare the buttercream. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.

When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to wire racks to cool for 10 minutes more.

While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with a spatula). Garnish the top of each cupcake with a malted milk ball or cherry and serve.

The original recipe is HERE.

Blackberry Breakfast Bars

2009-01-29T18:37:00.000-08:00

I just have to tell you that this is DELICIOUS and should totally be called Blackberry ANYTIME Bars. I used blueberries and ate it for dessert tonight. Yum to the O!!

2 cups blackberries (or raspberries, strawberries, blueberries, etc)
2 Tbsp sugar
2 Tbsp water
1 Tbsp lemon juice
1/2 tsp ground cinnamon
1 cup flour
1 cup quick-cooking rolled oats
2/3 cup packed brown sugar
1/4 tsp ground cinnamon
1/8 tsp baking soda
1/2 cup margarine or butter, melted

~ For filling, in a medium saucepan, combine berries, sugar, water, lemon juice and 1/2 tsp cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or until slightly thickened, stirring frequently. Remove from heat.
~ Ina mixing bowl stir together flour, oats, brown sugar, 1/4 tsp cinnamon, and baking soda. Stir in melted margarine till thoroughly combined. Set aside one cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9x9x2 pan. Bake in a 350 oven for 20-25 minutes.
~ Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling.
~ Bake in the 350 oven for 20-25 minutes more or until topping browns.
~ Cool in pan on wire rack. Cut into bars.

If I could make one change to this, I would probably add just a tad more butter to the topping, to keep it together better. But, overall, this was super easy and SUCH a hit!

Whole Chicken Crock Pot Recipe

2009-01-27T18:55:00.000-08:00

Tender, fall-off-the-bone chicken! Omit the overnight refrigeration if you are in a hurry. For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity.

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup onions, chopped

~ In a small bowl, combine the spices

~ Remove any giblets from chicken and clean chicken

~ Rub spice mixture onto the chicken

~ Place in resealable plastic bag and refrigerate overnight

~ When ready to cook, put chopped onion in bottom of crock pot

~ Add chicken

~ No liquid is needed, the chicken will make its own juices

~ Cook on low 4-8 hours

This is a great go-to meal and it really is fall-off-the-bone tender! This picture just doesn't do it justice! I never realized how hard it is to photograph food!

courtesy of Kathy at Recipezaar

Super Easy and Spicy Fried Pickles

2009-01-27T18:45:00.001-08:00

2 cups peanut oil for frying (I used corn oil and it worked really well)
1 (32 ounce) jar dill pickle slices
1 cup Italian seasoned bread crumbs
1 tsp cayenne pepper
1 tsp black pepper
1/2 tsp garlic powder
2 eggs; beaten
1 (8 ounce) bottle Ranch dressing

~ Heat the oil in a large heavy skillet over medium heat.

~ Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper, and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.

~ Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels and serve hot with ranch dressing.

THESE ARE DELICIOUS! Every once in a while I crave fried pickles and these really did the trick!!

courtesy of All Recipes

Beef Stew

2009-01-26T08:42:00.000-08:00

1-2 lbs of stew meat
2-3 Tbsp EVOO
1/2 tsp of garlic powder or 2 cloves of garlic finely diced
2 cups of water
2 beef buillion cubes
1 can of green beans
1-2 cups of baby carrots, chopped
1 medium yellow onion, chopped
2 medium russett potatoes, chopped
2-3 tsp tomato paste
1/2 tsp marjaram
1/2 tsp oregano
1 bay leaf

Cut stew meat into bite sized pieces and coat with flour. Brown in EVOO, remove from pan, and drain on paper towels. Saute onion in left over oil for 5-6 mins (add more oil if neccessary), add garlic, cook for one addtl minute.

Meanwhile, boil buillion cubes in the water until dissolved and pour into crock pot. Add chopped potato, carrots, green beans (do not drain), tomato paste, marjoram, oregano, and bay leaf.
Add browned stew meat, and sauted onions to the crock pot. Cook for 30 mins on high and then another 1-2 hours on low or until potatoes and carrots are tender. Salt and pepper to taste

submitted by reader, Jessica

Asian Noodle Bowl

2009-01-22T12:48:00.001-08:00

2 cups diced cooked chicken (I used boneless pork chops and it worked very well)
2 cups thinly sliced bok choy
1/2 cup thinly sliced green onions with tops
8 oz mushrooms, sliced
1/2 cup julienne-cut carrots - one inch long
1 1-inch piece peeled fresh gingerroot, finely chopped
2 garlic cloves, pressed
3 cups water
1 can (14 oz) 100% fat-free vegetable broth
2 Tbsp reduced-sodium soy sauce
1 package (3 oz) oriental-flavor ramen noodles

~ Dice chicken and thinly slice bok choy and green onions. Slice mushrooms. Cut carrot into julienne strips; cutstrips into 1-inch pieces. Peel and finely chop gingerroot and garlic.

~ Place mushrooms, carrots, gingerroot and garlic in a 4qt pot. Add water, broth, soy sauce and seasoning packet from ramen noodles; bring to a boil over medium-high heat. Add chicken, bok choy, onions and noodles. Cover; remove from heat. Let stand 3 minutes. Serve immediately.

This was super delicious and pretty appetizing as a main dish. I served it just by itself. The pork tasted great, too!

from The Pampered Chef "It's good for you" cookbook

Spicy Sausage & Peppers Penne

2009-01-22T12:30:00.000-08:00

8 oz uncooked penne pasta (I use Barilla whole wheat)
1 pound Italian turkey sausage (your choice; hot, sweet, mild) about 4 links
1 each: medium green, red and yellow bell pepper, cut into 1/4-inch strips
1/2 cup coarsely chopped onion
2 garlic cloves; pressed
1 can (14.5 oz) diced tomatoes in sauce, undrained
1 can (8 oz) tomato sauce
2 tsp Italian Seasoning
1/4 cup (1 oz) grated fresh Parmesan cheese

~ Cook pasta according to package directions; drain and keep warm.

~ Meanwhile, cook sausage in skillet, over medium-high heat 14-16 minutes or until sausage is lightly browned and no longer pink, turning occasionally. Remove sausages from skillet; cut diagonally into 1-inch pieces and set aside. Cut bell peppers into 1/4-inch strips. Coarsely chop onion.

~ In same skillet, cook bell peppers, onion and pressed garlic over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage, tomatoes, tomato sauce and seasoning. Cook and stir 1-2 minutes or until heated through.

~ Place pasta in large bowl; pour sauce mixture over pasta, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.

This was super yum-o, definitely going to be a go-to recipe in our house!

from The Pampered Chef "It's good for you" cookbook

Bulgogi

2009-01-21T11:05:00.000-08:00

2 pounds top sirloin
1/2 cup soy sauce
1/3 cup sugar
1/4 cup sesame oil
1/2 t pepper
3 green onions, minced
2 cloves garlic, minced

Freeze steak ~1 hour so it slices easily into thin strips. Mix together marinade and add meat. Marinate in fridge 8 hours or overnight. Drain marinade, and cook meat in hot oiled skillet. Serve with lettuce and rice (lettuce-wrap style).

** You can prepare the marinade and meat, and freeze until ready to use. Makes an easy meal for a busy day!**

CJ's Chuckwagon Stew

2009-01-21T10:58:00.000-08:00

1 1/2 pounds cubed beef stew meat
1/2 pound smoked sausage, sliced
1 medium onion, chopped
4-5 potatos, peeled and cubed
1 (28 ounce) can barbeque baked beans

Place meats, onion and potatos in slow cooker. Stir together. Spoon baked beans evenly over top. Cover, and cook on low for 8 hours, or high for 4-5 hours.

Serve with extra bbq sauce, cornbread and salad.

Slow-Cooker Mexican Style Meat

2009-01-21T10:50:00.000-08:00

This is a yummy pork dish that can be served in a variety of ways: with tostadas/tortillas, or as a base for enchiladas, etc. Top with fresh spinach, guacamole, tomatos, cheese, etc. You can adjust the "heat" to your personal taste.

1 (4 pound) pork loin (can also use beef or chicken)
1 t salt
1 t black pepper
2 T olive oil
1 large onion, chopped
1 can diced green chiles
1 t chili powder
1 t ground cayenne
1 (5 ounce) bottle hot pepper sauce
1 t garlic powder

Trim the meat of any excess fat, and season with salt and pepper. Heat oil in a nonstick skillet. Place meat in hot skillet, browning quickly on all sides.

Place meat in crockpot, and sprinkle with onion. Add remaining ingredients. Add enough water to cover 1/3 of the roast.

Cover, and cook on high for 6 hours. Reduce heat to low, and conitnue cooking for 2-4 hours, or until meat is tender and falls apart.

from allrecipes.com

Burrito Casserole

2009-01-21T10:38:00.000-08:00

Filling:
1 lb ground beef, drained
1 can refried beans
1 (8 oz) can tomato sauce
1 pkg taco seasoning
garlic/onion powder

Sauce:
2 cups plain yogurt
1 can cream of mushroom soup
1 cup salsa
chili powder
shredded cheese

Spray a 13x9. Fill 10-12 tortillas, roll up and place in pan. Spread with sauce. Sprinkle with cheese. Bake at 325 till bubbly and hot.

Sweet and Salty Treat Mix

2009-01-21T10:32:00.000-08:00

8 cups popped popcorn
2 cups small pretzel twists
3/4 cup peanuts
1 1/2 cups Heath bits (chocolate-covered or not)
1/2 cup light corn syrup
1 cup M&Ms

Heat oven to 275. Grease two 13x9 pans.

Place popcorn, pretzels and peanuts in large mixing bowl.

Combine toffee bits and corn syrup in heavy medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (About 12 minutes). Pour over popcorn mixture, stirring until evenly coated. Divide between baking pans.

Bake for 30 minutes, stirring every 5-10 minutes. Remove from oven and stir frequently until cooled to keep mixture from hardening into one big clump. Stir in M&Ms. Store in tightly covered container.

Makes ~12 cups.

UMW Taco Soup

2009-01-21T06:14:00.000-08:00

2 lbs. lean ground beef
medium onion; chopped
1 large can Ranch Style Black Beans
1 can Rotel tomatoes (you choose; original, mild, hot)
(2) 15 oz cans stewed tomatoes (chopped) including juices
1 can water (rinsed in/out of beans can to get all flavor)
1 can niblet yellow corn with juice
1 packet Ranch Style Dressing powder
1 packet taco seasoning

~ In a soup pot, brown meat; add onion until tender. Add in remaining ingredients. Stir thoroughly and simmer for 30 minutes. Will be thick and hearty.

~ Serve with tortilla chips

submitted by reader Jamie

Chicken Enchiladas

2009-01-21T06:05:00.000-08:00

3 large boneless, skinless chicken breasts
1 package soft taco size flour tortillas
1 quart heavy cream
1 - 1 1/2 bricks cream cheese; softened
1 stick of butter
1 small can chopped green chilies
8 oz brick of Monterrey Jack Cheese - grated (pepper jack is also good!)
Salt / Pepper to taste

~ Preheat oven to 350 degrees. Spray a 9x13 glass backing dish with Pam.

~ Cook the chicken breasts until white all the way through. Dice the chicken into bite sized pieces and put into a bowl. When the chicken is cool, add the softened cream cheese and the chilies. Mix thoroughly and set aside.

~ Melt the butter in a shallow bowl. Dip the tortillas in the butter and coat completely. Rub them down with the butter, if necessary. This keeps the tortillas form getting dried out when baking.

~ Spoon approximately 3-4 tsps of chicken mixture onto the tortilla in a line. Roll the tortilla up and place in the baking dish. Repeat until all the tortillas and chicken mixture are gone. Usually about 10 enchiladas and the pan will be full.

~ Next, pour about 2/3 of the pint of heavy cream over the tops and ends of the enchiladas. Then top the enchiladas and cream with the grated Monterrey Jack Cheese.

~ Spray one side of a piece of foil with Pam and place sprayed side down on the top of the baking dish and tightly cover pan. This keeps the cheese from sticking.

~ Bake for about 40 minutes or until bubbly. You will want to remove the foil for the last 10 minutes or so for light browning.

~ Serve with tortilla chips and salsa - ENJOY!

Reheating: Move the remaining enchiladas to the middle of the pan and coat with the remaining heavy cream. Tightly cover top with foila nd pop in the oven on 275 degrees for about an hour. The reheated enchiladas will come out soft and tasty!

submitted by reader Jamie

Death by Chocolate

2009-01-21T05:59:00.000-08:00

Box of brownie mix
Box of Chocolate pudding (sugar-free/fat-free)
Cool Whip (low-fat or no-fat)
Heath bars (or you can buy a bag of crushed Heath bars in your grocer's baking aisle)

1 Bake brownies, according to box directions
2 While brownies bake, mix up pudding and chill
3 Crush Heath bars (approximately 4 of a 6 pack)
4 After brownies cool, crumble 1/2 on bottom of a bowl
5 Layer on 1/2 pudding
6 Layer on 1/2 Cool Whip
7 Layer on 1/2 crushed Heath bars
8 Repeat steps 4-7

Note: depending on the size of your party, you can double or triple the recipe. Depending on your serving dish, you may have more layers. Just divide the four ingredients evenly for each layer.

submitted by reader Katie

Sweet and Sour Chicken

2009-01-21T05:55:00.000-08:00

6 half chicken breasts
1/2 cup flour
1/3 cup vegetable oil
1 tsp salt
1/4 tsp pepper
2 Tbsp cornstarch
1 (13.5 oz) can pineapple chunks (reserve juice)
1 cup granulated sugar
2 Tbsp sugar
3/4 cup cider vinegar
1 Tbsp soy sauce
1/4 tsp ground ginger
1 chicken bouillon cube
1 green bell pepper, cut into 1/2 inch strips

~ Coat chicken with flour and brown in oil in skillet. Remove to roasting pan and sprinkle with salt and pepper. Heat oven to 350 degrees.

~ Drain pineapple, pouring juice into a 2 cup measure. Add water to make 1 1/4 cups. In saucepan, combine sugar, cornstarch, pineapple juice, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil, stirring constantly. Boil 2 minutes; then pour over chicken. Bake uncovered for 30 minutes. Baste occasionally.

~ Add pineapple and green peppers. Bake 30 minutes longer, or until chicken is tender. Place chicken on serving platter, on bed of rice if desired. Pour on juices and pieces of pineapple and green pepper over chicken.

~ Serve immediately.

submitted by reader Katie

Beer Pretzel Dip

2009-01-21T05:51:00.000-08:00

1/2 cup of beer (any kind, but Yuengling is suggested) appe
2 pkgs of cream cheese; softened
1/2 package of ranch salad dressing mix (not dip mix)
8 oz sharp shredded cheddar cheese (not finely shredded)

~ Mix all ingredients together using a mixer.
~ Serve with pretzels or with beer bread.

submitted by reader Katie

Bacon and Bleu Cheese Spinach Salad

2009-01-21T05:48:00.000-08:00

2 or 4 bags of baby spinach
3 ounces bleu cheese crumbles
1 pound bacon; cooked and crumbled

Dressing:

1 cup vegetable oil
1/2 cup cider vinegar (white also works)
6 Tbsp sugar
1 small onion; finely chopped
1 tsp dry mustard
1 tsp celery seed

~ In a blender, combine oil, sugar, vinegar, onion, mustard and celery seed; blend until creamy.

~ Add dressing, just before serving.

submitted by reader Katie

Chicken and Asparagus Kabobs

2009-01-21T05:38:00.000-08:00

Dipping Sauce:
2 cups mayonnaise
1/4 cup sugar
1/4 cup soy sauce
2 Tbsp sesame seeds
1 Tbsp sesame oil
1/2 tsp white pepper

Kabobs:
1/4 cup soy sauce
2 Tbsp brown sugar
2 Tbsp water
1 Tbsp sesame oil
1 tsp crushed red pepper flakes
1 tsp minced fresh gingerroot
1 - 1 1/2 pounds boneless skinless chicken breasts, cut into 1-1 1/2 inch pieces
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 Tbsp olive oil
1/2 tsp salt

~ In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.

~ In a large re-sealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal the bag and turn to coat. Refrigerate for 2 hours, turning occasionally.

~ Drain and discard marinade. In a brown bag, toss the asparagus with olive oil and salt. On six metal or wooden soaked skewers, alternating, thread one piece of chicken and two pieces asparagus. Grill, covered, over medium heat 4-5 minutes on each side or until chicken juices run clear and asparagus is crisp and tender.

~ Serve with dipping sauce.

originally from Taste of Home Magazine, submitted by reader Katie.

Shepherds Pie

2009-01-15T17:54:00.000-08:00

1 lb ground beef

1 onion

couple handfulls of mushrooms, sliced

couple handfulls of frozen peas

1 brown gravy packet, prepare as directed (or I suppose you could make gravy from scratch)

1 tbs Worchestershire sauce

5 russet potatoes, peel and diced

2 tbs horseradish

milk

small pat of butter

salt

pepper

paprika

~ Brown meat in cast iron skillet, add onions and mushrooms until tender, then add peas. Prepare gravy mix and add worchestershire sauce to gravy. Add gravy to meat mixture. Salt and pepper to taste.

~ Cover potatoes with cold water and boil until tender. Mash potatoes with milk, butter and horseradish until desired consistency (I leave mine a little lumpy), add salt and pepper to taste.

~ Spread mashed potatoes over the meat mixture (still in the cast iron skillet), completely covering. Sprinkle top with paprika. Bake at 400 degrees for 15-20 min until you can see the mixture bubbling. Let rest a few minutes before serving.

Thank you, Lori, for this recipe. She is a new first-time mom of twin boys and looks terrific still. Making me SICK!

Oven-Roasted Applesauce

2009-01-14T11:28:00.000-08:00

Martha Stewarts recipe
Makes 2 Cups

1/4 c. cider or apple juice

1/2 tsp. ground cinnamon

pinch of ground cloves or nutmeg

1 tsp. lemon juice

1/4 c. plus 2Tbsp. packed brown sugar

2 Tbsp. unsalted butter

3 Granny Smith apples, peeled, cored, and cut into eighths

3 McIntosh apples, peeled, cored, and cut into eighths
Pinch of salt

1. Heat oven to 375 degrees. In a roasting pan (13x9) combine first 6 ingredients. Add all the apples and toss to coat.

2. Roast until the apples are very soft and golden brown, about 30 minutes. Transfer apples to the bowl of a food processor; pulse until smooth. Stir in the salt. Serve warm.

When I make applesauce, I use this baking method, but I don't add anything to the apples except the lemon juice and 1/4 c. water and I use Golden Delicious or Gala apples for the whole thing. I also like my applesauce chunky, so I just mash the roasted apples with a potato masher instead of putting them in a food processor. Either way is fine. I've made this applesauce with all the stuff in it and it's awesome, but for baby food, or just a simple applesauce, it's ok to leave all the other stuff out. The apples are sweet enough without adding sugar.
You can freeze this in ziploc bags for about 6+months. Just make sure it lays flat when you freeze it so it takes up less room in the freezer.

Thanks, Katie, for passing this along. I can't wait to try it!

Banana Muffins

2009-01-13T18:40:00.000-08:00

4 bananas
1 egg
1/3 cup applesauce
1 1/2 cups flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
cinnamon, nutmeg, cloves
2/3 cup brown sugar
2/3 cup oatmeal

Mash bananas. Combine with wet ingredients. Mix together dry ingredients and add to banana mixture. Divide into greased muffin tins (about 12). Bake at 350 for 15-20 minutes.

Homemade Hot Chocolate and Marshmallows

2009-01-06T20:36:00.000-08:00

deHomemade Hot Chocolate
Makes 4- 1/2 cup hot chocolate mix and 4- 1 cup liquid hot chocolate servings

3/4 cup powdered milk
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/2 cup cocoa powder (I used unsweetened Ghirardelli cocoa)
3 ounces semi- sweet chocolate

Combine all the dry ingredients in a large bowl and mix well. Take the semi-sweet chocolate and roughly chop it up to give a chunky but consistent size. Mix well with a wooden spoon and then store in a dry airtight container. To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix. Heat in a small saucepan over low heat, stirring with a whisk. Heat until hot, but do not boil, about 6 to 7 minutes. Serve with marshmallows.

Variations:
Instead of cinnamon try crushed peppermint candy
Add a small pinch of ginger and nutmeg with the cinnamon for a spicy, Jacques Torres Style hot chocolate
courtesy of: Citrus

Homemade Marshmallows

You can download the Your Heart Out recipe card here.

You’ll need:

4 gelatin envelopes
1½ c. water
1½ tsp. peppermint extract, or less
½ tsp. vanilla extract, or less
3 c. sugar
1¼ c. corn syrup
candy-canes, crushed to make 1½ c.

1. Coat a 9 x 13-inch pan with cooking spray for extra thick marshmallows. Or coat one 9 x 13- and one 8 x 8-inch pan with cooking spray for medium thickness. Cut parchment paper to fit and line bottoms of pan(s). Then coat parchment paper with spray.

2. Put sugar, corn syrup and ¾ cup water in a saucepan and bring to boil with lid on. Once boiling, remove lid and continue to boil without stirring until candy thermometer registers 240 F. (While you’re waiting, it’s a good time to work on steps 3 and 4.)

3. Place candy-canes inside a plastic bag and the place within another plastic bag and crush. We used the end of a rolling pin.

4. In the bowl of a standing mixer, combine ¾ cup water, peppermint extract and vanilla extract. Then sprinkle gelatin over the liquid. Let sit.

5. With mixer on low, pour sugar/corn syrup mixture into the gelatin mixture. Be really careful as mixture is very hot and pan could be heavy. You might want to employ a splashguard. When all is poured in, raise speed to high. Mix until very fluffy, usually 10 minutes.

6. Pour mixture into lined pan(s) and pat down with offset spatula smothered in cooking spray. Sprinkle 1-2 cups of crushed candy-cane over the top and carefully pat in. Let sit uncovered in a clean space for at least 10 hours.

7. Remove from try and cut with scissors or knife coated in cooking spray. Dip edges and bottoms generously in confectioners sugar to buffer sticking.

Enjoy!

Though the recipe is different, DesignSponge beat us to the punch yesterday and made this informative video to show you how it’s done!

courtesy of: Your Heart Out

Saucy Chicken with Veggies and Rice

2009-01-06T17:38:00.001-08:00

3 cups sliced celery

3 cups sliced fresh carrots

2 cups sliced onions

6 boneless skinless chicken breast halves

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1 envelope onion soup mix

1 tsp dried thyme

1 tsp pepper

1/2 tsp dried tarragon

2 Tbs cornstarch

1/3 cup white wine or chicken broth

hot cooked rice

~ place the celery, carrots, onion and chicken in a 5 qt. slow cooker. In a small bowl combine the soup, soup mix, thyme, pepper, and tarragon; pour over chicken. Cover and cook on low for 4-5 hours or until meat thermometer inserted into the chicken reads 170 degrees.
~ Mix cornstarch and wine until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice.
~ Yields 6 servings

This comes from my dear friend, Katie. She is a wonderful friend, mother and wife. And cook, apparently!!!

*** EDIT *** I tried this tonight and it's delicious. For those of you who have a husband who is allergic to poultry, you could easily do some beef with this and get a very similar result. Yum-O, either way!

Cornflake Goodies

2009-01-04T09:53:00.001-08:00

1 bag of butterscotch morsels

3/4 cup peanut butter

4 cups corn flakes

(optional - 1 cup peanuts)

~ Melt, over low heat; bag of butterscotch morsels, 3/4 cup peanut butter.
~ In another bowl, mix together 4 cups corn flakes (and optional peanuts.)
~ Pour melted mixture over dry mixture.
~ Mix until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper (or sprayed with Pam).
~ Refrigerate until firm

No-Bake Cookies

2009-01-04T09:51:00.000-08:00

1 Stock of butter

2 cups of sugar

3 Tbsp Cocoa

1/2 Cup milk

~ put all ingredients in saucepan and bring to a boil.
~ Turn off and add:
1/2 cup peanut butter
1 tsp vanilla
3 cups oatmeal
~ Leave uncookied for 1 minute
~ spoon onto wax paper and freeze

Secret Recipe Chili

2009-01-04T09:46:00.000-08:00

1 lb. ground beef (or chicken or turkey)

3 cans (15 oz ea) chili-style diced tomatoes (undrained)

2 cans (15 oz ea) black beans (drained and rinsed)

1 can (15 oz) kidney beans (drained and rinsed)

1 square Baker's Unsweetened Baking Chocolate

2 cups shredded cheddar cheese

~ Cook meat in a large skillet on medium heat until cooked thoroughly, sitrring occasionally.
~ Add tomatoes, beans and chocolate to a large sauce pan; mix well. Bring to a boil. Add browned meat. Reduce heat to low; simmer 10 minutes, stirring occasionally
~ Top with cheese.

* I like to add red pepper flakes, chili powder, cayenne pepper and salt to the meat to taste.

White Chicken Chili

2008-10-31T10:38:00.000-07:00

8 chicken breasts, cooked and chopped
4 cans great northern beans (white)
2 med onions-finely chopped
6 cloves garlic, minced
1 T veg oil
9 oz green chilies-chopped
2 tsp cumin
1 tsp oregano
½ tsp cayenne pepper
¼ tsp ground pepper
¼ tsp ground cloves
3 cups chicken broth
3 cups Monterey Jack cheese

Saute onion and garlic in veg oil until soft. Stir in chiles,and spices. Simmer 3 minutes. Add beans, broth and chicken. Simmer 30 minutes. Turn off heat and stir in cheese 30 minutees before serving.

*For the amount I made, I doubled all the spices. I used 2 large onions, 5 cans of broth, 1 extra can of beans, a whole chicken plus 2 chicken breasts, and about 4 cups of cheese.

~ From the kitchen of a friend of Rachel B. :-)

White Chocolate Pumpkin Scones

2008-10-05T17:44:00.001-07:00

Mix together in medium bowl:
2 Cups Flour
1/3 Cup Brown Sugar
1/2 t. Ginger
1/2 t. Cinnamon
1 t. Baking Powder
1/4 t. Baking Soda
1/4 t. Salt

Blend in with pastry cutter:
1/2 Cup unsalted Butter

Stir in:
1/2 Cup White Chocolate Chunks (or chips)

In separate bowl, blend:
1/3 Cup Buttermilk
1/2 Cup Pumpkin
1 t. Vanilla

Add pumpkin mixture to dry ingredients. Stir gently until ingredients are just mixed. Place dough on lightly floured counter and form into two 6" circles, patting out gently. Cut each circle into 6 wedges. Place wedges on lightly greased cookie sheet.

Before baking, brush tops of scones with: 1 beaten egg 1 T heavy cream

Bake at 400 for 22-25 min. Cool on cookie rack. Wonderful with coffee!

Thanks to my friend Kelly for this one!

Breakfast Sausage Casserole

2008-10-05T15:20:00.001-07:00

1 pound maple sausage
1/2 teaspoon salt
6 eggs, beaten
3 cups milk
8 slices Texas toast, toasted and cubed
10 ounces shredded cheese (I use a blend of Colby and Monterey Jack)

Brown sausage in skillet; drain.

In a medium bowl, mix t ogether salt, eggs and milk. Add sausage, bread cubes and cheese. Stir gently till well-mixed. Pour into a greased 13x9. Cover and place in refrigerator for 8 hours or overnight.

Preheat oven to 350. Cover casserole, and bake for 45 minutes. Uncover, reducing temperature to 325. Continue baking for another 15-25 minutes, until casserole is set. Serve hot.

Sour Cream Coffee Cake

2008-10-05T15:13:00.000-07:00

1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup flour
1 cup packed brown sugar
4 tablespoons melted butter
2 teaspoons ground cinnamon

Preheat oven to 350. Grease a 13x9 inch pan. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder and salt. Spread 1/2 of the batter in the prepared pan.

Prepare the filling: in a medium bowl, mix 2/3 cup flour, brown sugar, 4 tablespoons melted butter and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.

Bake 35-40 minutes in oven until a toothpick inserted near the center comes out clean.

Recipe modified slightly from AllRecipes.com

Potato Soup

2008-10-05T15:07:00.000-07:00

6-8 medium potatos, peeled and diced
2 stalks celery, diced
1/2 onion, chopped
4-5 cubes bullion
salt and pepper
1- 12 ounce can evaporated milk
4 T. butter
parsley
cheese
bacon bits

Place potatoes, onion and celery in large pot. Cover with water. Add bullion and bring to a boil. Cook until vegetables are tender. Place mixture in blender or food processor (including the liquid; depending on the size of your blender, you may need to do this in several batches). Pour into crockpot; add salt, pepper, milk and butter. Cover and cook on low for 4 hours until thickened. Add garnishes as desired.

This is a perfect way to warm up on a cold day!

Chicken Poupon

2008-10-05T13:11:00.000-07:00

1/4 cup Dijon mustard
2 Tbsp water
1 tsp garlic powder
1/2 tsp Italian seasoning
4 boneless/skinless chicken breasts

~ mix mustard, water, garlic powder and italian seasoning
~ place chicken in shallow baking pan. brush evenly with mustard mixture
~ bake at 375 degrees for 20 minutes or until chicken is cooked through

great, served with rice pilaf

Pretzel Yummies

2008-10-05T13:06:00.000-07:00

2 cups walnuts or pecans
1 cup Reece's Pieces
1 cup M&Ms
1 cup packed brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter
2/3 cup sweetened condensed milk
1/2 tsp vanilla
Pretzel Rods or Bavarian Pretzels

~ chop nuts, Reece's Pieces and M&Ms and mix together in large bowl. set aside.
~ in small, heavy saucepan, combine brown sugar, corn syrup, and butter. bring to a boil over medium heat, stirring constantly.
~ Stir in sweetened condensed milk. return to boiling. reduce heat to medium-low
~ candy thermometer should read 236 (should take about 10 minutes...adjust heat as necessary to maintain a steady boil) remove saucepan from heat and stir in vanilla.
~ cool until slightly thickened (15-20 minutes)
~ dip each pretzel into caramel mixture. let caramel drop off slowly. either cover the pretzel fully or just 2/3 of the pretzel.
~ spoon or roll the chopped mixture onto the caramel-covered pretzel. let stand until caramel is set
~ store in airtight container between layers of wax paper in fridge up to four days - freeze up to one month

Spinach Artichoke Dip

2008-10-05T13:03:00.000-07:00

2 pkg frozen chopped spinach (thawed)
1 can drained artichoke hearts (chopped)
8 oz cream cheese
1/2 cup grated parmesan cheese
1 stick butter
1 onion, chopped
8 oz sour cream
2 cups shredded mozzarella cheese
tortilla chips or melba toast

~ saute onion in butter, add spinach and artichoke
~ stir in cream cheese and sour cream until melted
~ add parmesan and shredded mozzarella cheeses
~ pour into baking dishes and bake at 350 degrees until bubbly

This makes a lot and can be frozen.

Serve with tortilla chips, melba toast, veggies, etc.

Peanut Butter Balls

2008-10-05T13:00:00.000-07:00

1 1/2 lb powdered sugar
1 lb peanut butter
1/2 lb margarine
1/2 large box chocolate

~ in bowl, mix powdered sugar, peanut butter and margarine together...roll into balls
~ melt chocolate
~ dip balls in chocolate and refrigerate

from the kitchen of Margie Prinster

Bourbon Chicken

2008-10-05T12:55:00.000-07:00

1 1/2 lb thigh chicken meat (cut into bite-sized chunks)
1/2 tsp worcestershire sauce
1/2 tsp ginger powder
1 Tbsp sugar
1/2 cup bourbon
2 Tbsp teriyaki sauce
1/2 tsp garlic salt
3 Tbsp brown sugar
1 cup white grape juice (separated)
1/4 cup water

~ mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon. stir until thoroughly blended.
~ pour 1/3 sauce on chicken pieces and mix. refrigerate for 3 hours - best overnight. save remainder sauce and refrigerate
~ braise chicken with marinade on medium/low heat until cooked
~ remove from frying pan
~ in a 2-quart sauce pan, heat remainder of bourbon sauce and add 1/2 cup white grape juice and 1Tbsp of sugar with 1/4 cup water. bring to a simmer and stir until sugar is dissolved
~ add chicken to sauce and stir until chicken is coated and ready to serve

this is a fairly small portion, so doubling or even tripling it wouldn't be bad at all

Chicken Satay

2008-10-05T12:53:00.001-07:00

1/2 cup coconut milk
4 Tbsp brown sugar
2 Tbsp fish sauce
2 Tbsp lime juice
4 boneless/skinless chicken breasts

~ cut chicken breasts into strips
~ mix all ingredients and marinate chicken for 2 hours to overnight
~ thread on wooden skewers and grill

Serve with Peanut Sauce

Peanut Sauce

2008-10-05T12:51:00.000-07:00

1 cup peanut butter
3/4 cup lime juice
2 Tbsp sugar
1/4 cup soy sauce
2 Tbsp chile oil
1/2 cup coconut milk

~ combine all ingredients
~ for spicier sauce, add more chile oil

Barbecued Succotash

2008-10-05T12:47:00.000-07:00

1 Tbsp extra virgin olive oil (EVOO)
1/2 red onion; chopped
1 red bell pepper, seeded and chopped
1 (14 oz) can black beans, drained and rinsed
1 (10 oz) box frozen corn
salt and pepper
1/4 cup smokey bbq sauce
2 Tbsp chopped chives, parsley or cilantro leaves, for garnish

~ heat a medium skillet over medium high heat. add onions and peppers and saute 5 minutes
~ add beans and corn and season with salt and pepper
~ when corn heats through, add BBQ sauce
~ stir to combine and serve succotash with chopped chives, parsley or cilantro leaves for garnish

from the kitchen of Rachel Ray

Honey Nut Chicken

2008-10-05T12:41:00.000-07:00

2/3 cup honey roasted peanuts
1/2 cup plain bread crumbs
1 Tbsp grill seasoning
2 eggs
splash half & half
dash hot sauce
1/2 cup flour
2-3 Tbsp vegetable oil
4 boneless/skinless chicken breasts

~ preheat oven to 350 degrees
~ put nuts, bread crumbs, and grill seasoning in food processor and pulse grind to combine the nuts into the bread crumbs. pour nutty-breading onto a plate
~ beat eggs and half-and-half or milk with hot sauce in a shallow dish
~ pour flour out on a plastic cutting board or plate
~ preheat a nonstick skillet over medium high heat.
~ add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan
~ brown chicken pieces for 2 minutes on each side in hot oil or until evenly light golden in color
~ transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through; about 10-12 minutes

Serve with Barbecued Succotash

from the kitchen of Rachel Ray on the Food Network - before her personal show and when EVOO was all she used.

Sangria

2008-10-05T12:38:00.000-07:00

1 bottle dry red wine (suggested: shiraz)
1/2 gallon Bacardi white rum
1 cup sugar
1 1/2 cup gallon Hawaiin Punch
1/2 cup lime juice
1/2 can cocktail fruit
1/2 can tropical fruit
1 can cherries
any additional fruit you'd like to cut up and add (oranges, lemons, strawberries, etc)

~ mix all ingredients together and chill overnight

Makes 2 gallons

Fresh Apple Cake

2008-10-05T12:36:00.000-07:00

2 cup sugar
2 eggs
3 cup raw apples; thinly sliced
1 tsp cinnamon
2 tsp vanilla
1 cup nuts
1 1/2 cup oil
3 cup flour
1 tsp salt
1 tsp baking soda

~ mix all ingredients well
~ bake in greased pan on 350 degrees for 25-30 minutes

from the kitchen of Judy Graham

Deviled Eggs

2008-10-05T12:33:00.001-07:00

12 eggs
3 Tbsp mayonnaise
2 Tbsp mustard
1 Tbsp minced sweet pickles
1 dash worcestershire sauce
salt and pepper
1 dash lemon juice
1-2 dash tobasco
2 Tbsp parsley
2 Tbsp paprika (to top)
1 dash onion powder (to taste)

~ hard-boil eggs
~ peel eggs and cut in half, length-wise
~ scoop out yolks and put in large bowl
~ add all ingredients to yolks and mix until fairly creamy
~ transfer yolk mixture into a large plastic bag, seal and cut off a small corner
~ squeeze mixture into egg white halves

Banana Nut Bread

2008-10-05T12:31:00.000-07:00

1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup oil
1 cup sugar
1 egg
3-4 ripe bananas
1 tsp vanilla
1/2 cup chopped nuts

~ cream oil and sugar
~ add egg; mix well
~ mash bananas and add vanilla
~ beat in sifted dry ingredients
~ bake in greased pans at 350 degrees for 30-60 minutes

from the kitchen of Judy Graham

Zucchini Bread

2008-10-05T12:22:00.000-07:00

3 eggs; beaten
1 cup oil
3 cups grated zucchini
2 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup chopped nuts

~ mix all ingredients together in order
~ bake at 350 degrees for one hour
~ check, using toothpick

from the kitchen of Jodie Huse

Mashed Potato Candy

2008-10-05T12:19:00.000-07:00

3/4 cup cold mashed potatoes (cooked in water only - no butter)
4 cups powdered sugar
4 cups coconut
8 squares sweet almond bark
1 1/2 tsp vanilla
1/2 tsp salt

~ mix potatoes and sugar
~ stir in coconut, vanilla and salt. blend well.
~ press into large greased cookie sheet, so mixture will be about 1/2 inch thick
~ melt chocolate; pour over top of candy - spread
~ refrigerate and serve

from the kitchen of Margie Prinster
Yet another great holiday treat!

Pasta Con Broccoli

2008-10-05T12:12:00.000-07:00

4 oz pasta (I use the little shells)
1 oz butter
1 oz tomato sauce
1 oz fresh mushrooms
8 oz half & half
1/2 tsp garlic
1 head broccoli; stalk removed, chopped and rinsed
1/4 cup parmesan cheese

~ cook pasta until half done, according to package directions. drain water
~ add cream, butter, garlic, tomato sauce, and broccoli; bring to a hard boil
~ when pasta is cooked, add mushrooms
~ remove from heat
~ add cheese

from the kitchen of Pasta House

Chocolate-Covered Cherries

2008-10-05T12:10:00.001-07:00

1/3 cup margarine
1 tsp vanilla
1/3 cup corn syrup
3-4 cups chocolate almond bark
1 lb. powdered sugar
50 maraschino cherries; drained
1/4 tsp salt

~ mix margarine, corn syrup, sugar, salt and vanilla
~ shape mixture around drained cherries and refrigerate until set (about 1-2 hours)
~ melt chocolate
~ dip chilled cherries into melted chocolate
~ set on waxed paper

from the kitchen of Margie Prinster

Butter Creams

2008-10-05T12:06:00.000-07:00

1/2 cup melted butter
1 1/2 box powdered sugar (sifted)
1 can sweetened condensed milk
almond bark
optional: maple, nuts and vanilla

~ place butter, powdered sugar and sweetened condensed milk in a bowl and mix well.
~ divide into 2 bowls. flavor to taste with maple and nuts or vanilla (optional)
~ refrigerate for one hour.
~ roll into balls, place on a waxed paper-lined pan
~ freeze for one hour
~ dip in melted chocolate almond bark

from the kitchen of Margie Prinster
This is a terrific holiday treat!

Crock-Pot Fudge

2008-10-05T12:03:00.000-07:00

2 packages of vanilla almond bark
1 12 oz package of chocolate chips
1 cup creamy peanut butter
optional: 1 jar of unsalted peanuts

~ cook all ingredients in crock pot on low until melted
~ when melted, add one jar of unsalted peanuts (optional)
~ unplug crock pot; let mixture sit for an hour
~ spoon out onto wax paper or pour into a cake pan and cut into squares

from the kitchen of Anna Foster
This recipe is for smooth and creamy fudge. So, if you're a fan of the gritty kind, this wouldn't be for you. I'll have to find the best "gritty" fudge recipe and post that!!

Microwave Peanut Brittle

2008-10-05T11:58:00.000-07:00

1 cup raw peanuts
1/2 cup karo syrup
1 tsp margarine
1 tsp baking soda
1 cup sugar
1/8 tsp salt
1 tsp vanilla

~ stir peanuts, sugar, syrup and salt together in a 1 1/2 quart microwave-safe casserole dish.
~ place in microwave on high for 4 minutes.
~ stir and put back in microwave for 3-4 minutes more.
~ Add margarine and vanilla, stir.
~ put back in microwave for 1-2 minutes more, peanuts should be light brown
~ add baking soda and stir until foamy
~ pour mixture on a lightly greased cookie sheet
~ let cool and break into pieces

from the kitchen of Anna Foster
BEWARE: this recipe is so easy and so tasty, you will be hooked!

Easy Chicken Divan

2008-10-05T11:48:00.000-07:00

2 boneless, skinless chicken breasts
2 cans (10.75 oz) condensed cream of chicken soup
1 cup mayonnaise
1 cup shredded mozzarella
3 heads broccoli
16 oz sour cream
12 oz pasta

~ preheat oven to 400 degrees
~ wash chicken, pat dry and cut into 1-inch pieces
~ rinse broccoli well in cold water. cut florets off stalks and discard stalks. put chicken and broccoli into a 13x9 baking pan.
~ in a medium bowl, mix together cream of chicken soup, sour cream and mayonnaise.
~ pour over chicken and broccoli. cover with foil and bake for 50 minutes.
~ prepare pasta according to package directions
~ after the 50 minutes, remove foil and sprinkle with mozzarella cheese. return to oven and continue baking, uncovered, for 10 minutes or until the cheese has melted and is light golden brown.
~ serve chicken over pasta

Spicy Rotel Chicken Soup

2008-10-05T11:46:00.001-07:00

This one is out of JD's recipe box.

1 large can of cream of chicken soup
1 can chicken broth
1 can corn
1 can rotel diced tomatoes
4 chicken breasts
garlic salt
red pepper flakes

~ Brown chicken in skillet with garlic salt.
~ Cut chicken into small pieces.
~ Mix all ingredients together in large pot.
~ Add cooked chicken and simmer until well blended.

Serve hot with blueberry muffins

Buffalo Chicken Wing Dip

2008-10-05T11:43:00.000-07:00

o12 oz cream cheese
8 oz ranch dressing
8 oz hot wing sauce
1 can of chicken (I usually use two cans)
3 cups shredded cheddar cheese

Mix all ingredients in a 13x9 pan and bake at 350 degrees until bubbly.

Serve with tortilla chips and a tall glass of your favorite beverage - it's hot!

This recipe comes from my dear friend, Keppel. This is the main reason I started this blog. I have called her numerous times for this recipe, as I always forget the ingredients!!

Mustard Pretzel Dip

2008-10-05T11:40:00.000-07:00

1/2 medium onion - minced
16 oz. sour cream
16 oz. mustard
16 oz. mayo
1 double package of Ranch Mix
1 cup sugar
6 tsp (heaping) horseradish

Mix all ingredients and chill.

Serve with pretzels sticks.

Cut the recipe in half if you don't want enough to supply a party of 50!

Thank you, Andrea, I'm pretty sure you shared this with me years ago.

Whole Chicken in Crockpot

2008-10-05T10:53:00.000-07:00

1 whole chicken (preferably with pop-up timer)
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp black pepper
1/2 tsp garlic powder
1 yellow onion - chopped

~ place chopped onions in crockpot
~ blend spices and rub on chicken
~ place chicken in crockpot
~ cook on low 4-8 hours

This is yummy, tender and goes well with a rice pilaf.

Chocolate Cupcakes with Peanut Butter Icing

2008-10-05T10:34:00.000-07:00

2 1/4 cup flour
1 1/2 cup sugar
3 1/2 tsp baking powder
1 tsp salt
1/8 tsp baking soda
3 Tbsp baking cocoa
1 1/4 cup milk
1 tsp vanilla
3 eggs
1 1/2 cup peanut butter (separated)
1/2 cup butter
2 cup powdered sugar
3 Tbsp milk
Reese's Peanut Butter Cups

~ Combine flour, sugar, baking powder, salt, baking soda, baking cocoa, 1 1/4 cup milk, vanilla and eggs in a large bowl and mix.
~ Add 1/2 cup of peanut butter and mix.
~ Pour into cups and bake on 350 degrees for 20-25 minutes

Frosting
~ Combine butter and 1 cup of peanut butter in mixing bowl and beat together until fluffy.
~ Gradually add powdered sugar and 3 Tbsp milk -- beat until creamy.

Frost cupcakes.

Finish each cupcake with 1/2 of a Reese's Peanut Butter Cup.

Makes 24 cupcakes

I must give credit where credit is due. This wonderful website, Confessions of an Apron Queen is where I found the recipe. I tried it, loved it and thought it was necessary to share. I am hoping she doesn't mind!! Make sure you go to her page and give her some sugar!

Caribbean Pork Kabobs

2008-10-05T10:17:00.000-07:00

1 lb pork tenderloin, cut into 1-inch cubes
1/2 cup orange juice
1/4 cup lime juice
2 Tbsp brown sugar
1/2 tsp thyme
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp ground cayenne pepper

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
Suggestions: serve with mushroom packets, fresh salad and bread.
~Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate for 2-24 hours.
~Remove cubes from marinade; discarding leftover marinade.
~Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning).
~Grill over hot coals 10-12 minutes, turning often, until nicely browned. Serve with hot rice and kabobs of grilled fruit and pepper chunks, if desired.